Tandoori Chicken or Grilled Chicken is a staple in our house in summer. My husband loves to grill and we love to sit in our backyard and enjoy the food while he grills away to glory. Tandoori Chicken is nothing but chicken marinated in yogurt and spices, then grilled or broiled for less than 10 minutes.
These Tandoori Chicken Bites can be used in salads, Tacos or can be eaten just like that. They are not only healthy but extremely delicious too. Since I like it a little spicy, I use more chilli powder and some extra lemon juice. Also, if you let the chicken sit in the marinade overnight, the chicken comes out soft and juicy. If you are looking for ideas to incorporate left over Tandoori Chicken Bites into yummy salads for work, check out eTandoori Chicken and Beans Salad recipe.
- 1 pound boneless, skinless chicken breasts
- 3/4 cup plain Greek yogurt
- 2 Tbsp lemon juice
- 1 tablespoon plus 1 teaspoon paprika
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 Tbsp ginger and garlic paste
- 1 Tsp garam masala
- 1/4 Tsp red chilli pepper
- 1 Tsp salt
- 1 Tsp black pepper
- In a medium sized bowl, combine all the above ingredients except for chicken and whisk until well mixed. Set aside.
- Cut chicken into 1 1/2 inch chunks. Stir chicken into the yogurt mixture. Cover with plastic wrap and refrigerate for 3 hours or more.
- Line a baking sheet with aluminum foil.
- Put chicken breasts on pan, underside facing up; reserve marinade that does not cling to breasts.
- Broil 3 to 4 minutes, or until lightly browned.
- Turn chicken, and spoon remaining marinade over. Broil on smooth side another 3 to 4 minutes, or until lightly browned.
- If grilling, cut marinade by half. Cook 3 to 4 minutes a side, until chicken browns and is cooked through, at times brushing with marinade. Garnish, add lime, serve.